Herb Crusted Leg of Lamb

I didn't grow up eating lamb and the first time I had it I didn't have the best experience. It wasn't because it was lamb or that I was 12 years old...but it was connected to fact that it just wasn't cooked properly. First impressions are lasting and because of this I didn't eat it for another 12 years until I met my husband. He used to make me rack of lamb often (this was of course before we had kids and could afford to do so). Each and every time he would cook it perfectly. This was really when I started to fall in love with lamb and I could appreciate it's flavor. The first time I made a leg of lamb was a few years ago and over time I have developed the perfect recipe for it. My husband gives me plenty of accolades each time I make it. It is quite simple, mouthwatering and absolutely delicious.Makes 6-8 servings5 lb leg of lamb (butt half)2 garlic gloves (mashed)1 & 1/2 tablespoons of dried rosemary 1 tablespoon of dried thyme1 stick of butter (room temperature)1 teaspoon of salt 1 teaspoon of black pepperLamb Gravy2 cups of veal stock (or beef stock)2 tablespoons of flour1 tablespoon of reserved lamb drippings1 tablespoon of buttersalt and pepper to taste

I am using my pilon or mortar & pestle to make the seasoned butter mixture. If you don't have a pilon you can easily place all of the ingredients together in a bowl and use the back of a sturdy spoon to mash and combine all of the ingredients. Place the garlic, thyme, rosemary, salt and pepper into the pilon and grind them together. Then add in the softened butter and combine.

I am starting off with the back side of leg so that way I won't get the butter mixture everywhere. Spread half of the mixture onto the leg and then sprinkle it with salt and pepper. Turn it over and repeat the process. Place the lamb into the fridge either overnight or for at least 8 hours.

Lamb is perfect when it is cooked medium to medium well. For a 5-7lb leg of lamb you want to cook the lamb in the oven at 325 degrees for about 2 hours and 40 minutes. You want to reserve the lamb drippings after it has finished cooking so a baking rack is recommended. Let the lamb rest for at least 10 minutes before serving. During this time you can make the lamb gravy.

I used to be afraid of making gravies and sauces and believe me I messed up several times. But as you will see making gravy is really quite simple and only takes a handful of steps. Take a tablespoon of the reserved lamb drippings and place it into a saute pan on medium to medium high heat. Add in a tablespoon of butter and wait 1 minute. The butter and drippings will begin to brown and a nutty scent will begin to emerge. At this point add in 2 tablespoons of flour and combine. Wait another minute for the flour to cook and bubble. Now add in 2 cups of veal stock (beef broth can also be used) and whisk to combine. Add in salt and pepper to taste. Let the sauce simmer for about 5 minutes so that it can thicken and reduce. Your sauce should be dark brown in color, silky and smooth. And I am pretty sure that it smells delicious too.